From Mary Carey
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Wednesday, January 14, 2009
Monday, December 15, 2008
Appetizer: Jenny's Famous Guacamole
From Jenny Ward
Ingredients
3-4 ripe avocados
1 small onion diced small
2 Roma tomatoes diced small w/ seeds removed
lime
salt
cilantro (optional)
Instructions:
Choose 3 to 4 ripe avocados, peel & mash well; save seeds (stone) to put in bowl under mix when complete Mix avocado, diced onion & tomatoes, squeeze 1/2 to 3/4 teaspoon fresh lime juice, add salt to taste, and for the courageous add 1/4 c. chopped cilantro.
Put mixture in bowl on top of avocado stones; helps keep mixture from turning brown.
Serve a/tortilla chips or use as garnish on taco's or sandwiches.
Tuesday, December 9, 2008
Dessert / Cookies: Buckeye Balls
From Kathy Lysen
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Entree / Chicken: Chicken Stir-Fry
From Kathy Lysen
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Entree / Beef: Sausage Links
From Kathy Lysen
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Salad: Black Bean Quinoa Salad with Cherry Tomatoes
From Shelly Carey
Ingredients
1 cup quinoa (pronounced keen-wah), rinsed
1 teaspoon whole cumin (seeds)
1 can black beans, rinsed and drained
1 ½ -2 cups cherry tomatoes, halved
2 shallots, thinly sliced
2 Tablespoons olive oil
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoons salt plus more to taste
Cilantro, chopped (optional for mixing into salad)
Cilantro springs for garnish
Directions
Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.
In a dry pan, toast cumin seeds until fragrant, about 30 seconds.
In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 teaspoon salt.
When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.
Ingredients
1 cup quinoa (pronounced keen-wah), rinsed
1 teaspoon whole cumin (seeds)
1 can black beans, rinsed and drained
1 ½ -2 cups cherry tomatoes, halved
2 shallots, thinly sliced
2 Tablespoons olive oil
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoons salt plus more to taste
Cilantro, chopped (optional for mixing into salad)
Cilantro springs for garnish
Directions
Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.
In a dry pan, toast cumin seeds until fragrant, about 30 seconds.
In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 teaspoon salt.
When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.
Saturday, December 6, 2008
Appetizer: Neal Jr's Carolina Crab Dip
From Neal Ward Jr., courtesy of Sharon Ward
Ingredients
2 (8 oz) containers lump crab meat,
2 (8 oz) squares Philadelphia cream cheese softened,
2 Tablespoons parmesan cheese
2 Tablespoons paprika
1 Tablespoon cayenne pepper
Directions
Mix all ingredients; bake at 350 degrees until hot; serve with warm pita triangles.
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